Crock pot Nacho Cheese Chicken
Ingredients
1 pound skinless, boneless chicken breast halves, cut into ½-inch pieces2 (14 ½) ounce cans Mexican-style stewed tomatoes
1 (10 ¾) ounce can condensed nacho cheese soup
1 (10 ounce) package frozen whole kernel corn (2 cups)
Shredded Mexican-style or cheddar cheese
Instructions
In a 3 and ½ or 4-quart slow cooker, stir together chicken, undrained tomatoes, soup, and corn. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 and ½ hours. Sprinkle each serving with cheese.I am going to boil some pasta and then mix it in the chicken chowder when its done.